OK, so this picture is from BEFORE the garlic was pickled...but it looked much prettier this way!
My mum buys her garlic from Patrice Newell's garlic farm and then very generously shares it with me. It is delicious and of course much, much better for you than garlic which is imported and sprayed. I decided to pickle some as it is so beautiful that I just hate the thought of not getting through it before it is no longer fresh.
The smell of the garlic pickling has permeated my house (which I am completely OK with) but my husband thinks it smells as if I have cooked up a batch of pepper spray. While I don't agree with his assessment, I can confirm that catching an eyeful of the steam as it boiled caused a small amount of pain. Even so, I think the smell is quite lovely.
Apparently the pickled garlic will last as long as fifteen years so I am very pleased to report that this, unlike some other things I have made, will not go off in my fridge. I am not sure of the stats in Australia, but apparently American families throw out between 14 and 25 percent of the food they buy, which is nothing short of astonishing. While I am nowhere near that bad, I do feel a pang of guilt whenever I have to toss something that is past its date or has simply festered in my fridge or pantry for too long.
Unfortunately for impatient me, these sweet and smelly little cloves need to sit for a whole month before we can eat them. Once this wait time has elapsed, we will enjoy them as we do our pickled ginger; randomly scattered on meat and vegetables alike.
Can. not. wait.
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| Pickled! |
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